Best Sauteed Mushrooms

4.52 from 83 votes
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If you’re one of the people like me who looks for mushrooms first on a steakhouse side dish menu, you’re going to love this buttery, delicious, perfect sautéed mushrooms recipe!

picture of sauteed mushrooms in a white bowl
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We add lots of tips in our recipe – so you can make this dish, understand why it works and what each ingredient means to the flavor of a recipe. I also answer questions my friends and family have asked about my recipes, to help home cooks of any skill level better understand the processes we use and why!

You will love this Sauteed Mushroom Recipe

These perfect sautéed mushrooms are one of my absolute favorite dishes on earth – they are hearty, taste meaty, are a little salty, and so incredibly delicious. I love to eat mushrooms with steaks, pasta, pork chops, chicken, and fish – they are one of my all-time favorite side dishes.

This recipe is one of the most simple, easy, and delicious side dishes that goes with just about any dinner – full of rich garlic and butter flavors that taste meaty.

I once talked the chef of a fabulous Northern Colorado restaurant to show me the secret to perfect sauteed mushrooms, and these deliciously easy sauteed mushrooms are a perfect replica of his five star restaurant’s mushroom side dish!

Check out my web story on these mushrooms, they’re so easy!

picture of sauteed mushrooms in a white bowl

Sauteed Mushrooms Recipe Ingredients

  • Butter fat is essential to helping vegetables brown, and butter’s rich, salty flavor is a match made in heaven for mushrooms – as it deepens the “meaty” flavor they can take on. If you’re vegan, consider an oatmilk butter as a substitute, or you can just use olive oil.
  • Olive oil we’re starting this recipe off with olive oil to quickly soften our garlic, until adding with butter for an extra layer of fat. Using both olive oil and butter helps to keep butter splatter down, but primarily, the olive oil’s higher smokepoint mixes with butter to raise the smoke point of your fats – which helps to keep your butter solids from over-browning and burning.
  • Gourmet Mushrooms – cinnamon cap, oyster, king oyster and shiitake, fill out your 1/2 pound with cremini if you can’t source some of the mushrooms but try as many exotics as you can.
  • Garlicgarlic has a pungent, earthy flavor that is a lovely addition to mushrooms to majorly up their addictive factor!
  • White wine – wine adds a sweet, bright flavor to cut through the buttery richness and meaty flavor of mushrooms, so they aren’t overpowering – it brings balance and depth with just a few splashes! If you don’t like to cook with alcohol, you can use half grape juice and diluted white wine vinegar OR 1/4 cup stock, though wine will taste best.

How to Sauté Mushrooms

Have you ever had soft, rubbery mushrooms that almost taste….. slimy? I LOVE all things mushroom – but there is absolutely nothing worse than weak, soft, and slimy mushrooms with very little flavor or texture.

To make perfectly delicious mushrooms, you have to let them release their liquid and brown them to be slightly crispy – it brings out the rich, meaty flavor in mushrooms everyone loves.

To do this, we’re cooking the mushrooms over high heat until they are golden brown before we add back lots of liquid to the pan when we add in white wine.

Don’t skip browning your mushrooms – this is one of the best steps you can take to avoid slimy, soggy mushrooms.

picture of sauteed mushrooms in a white bowl

Tips for making Sauteed Mushrooms

  • Don’t soak mushrooms in water! Mushrooms already hold a lot of water, and are prone to a slimy texture when soaked in water to clean them. Instead, clean mushrooms with a very lightly damp cloth or a paper towel to wipe away any dirt.
  • Add mushrooms only after pan is scorching hot and olive oil is shimmery/butter is melted and foamy.
  • Be sure to salt and pepper mushrooms while sautéing with butter or olive oil.
  • Don’t add your cloves of garlic to the pan until mushrooms have started to become soft brown.
  • Be sure to mix in gourmet mushrooms of all shapes and sizes – I use baby bella mushrooms as a “base” and then add in some fancy mushrooms since they tend to be a lot more expensive.
  • When adding wine, keep the pan over medium heat and then return to high to cook off.
  • Serve sautéed mushrooms when piping hot – reheat with a little butter in a pan for leftovers.
picture of sauteed mushrooms in a white bowl

FAQs for the Best Sauteed Mushrooms

What type of mushrooms should I use?

We love using whatever mushrooms we can find fresh – cremini, button, oyster, shiitake, hen of the woods – I wouldn’t use chanterelles as this recipe is a bit overpowering for their delicate flavor and high price tag – but other easily sourced mushrooms work well!

How do I clean mushrooms?

Never soak mushrooms in water to clean them – instead, lightly dampen a paper towel or clean kitchen towel and wipe away any dirt from the mushrooms.

Do I leave mushroom stems on?

This is a bit of a personal preference – I leave them on, but trim away the woody bits of mushroom stems (for example, shiitake mushrooms can have very dry, tough ends that are not pleasant to chew, I always cut them to where they feel soft and springy close to the cap.)

When are mushrooms done cooking?

Mushrooms are done when they have released their liquid and have browned lightly on all sides.

How do I cut mushrooms?

This is entirely up to you – for this recipe, I sliced cremini and shiitake mushrooms in fourths to give a classic sliced mushroom shape – but the other mushrooms I add in that don’t have a uniform texture I just roughly chop into bits about the same size as the cremini slices. The shape doesn’t matter as much as trying to have bits about the same size, so they all cook uniformly. Mushrooms with very small caps, like enoki, tend to just be joined at a woody, dirty base – I will just cut off the base and use the small caps with some of their long stem attached. Be sure to remove any woody, tough bits from the base of mushrooms, as they add nothing to the flavor and will be tough (and unpleasant) to eat.

picture of sauteed mushrooms on a white plate with a spoon

What to Serve With Sautéed Mushrooms:

Mushrooms, made steakhouse-style, are delicious as a side to meaty and vegan dishes alike – they are light but rich, buttery, and don’t overpower your palate.

What wine to pair with mushrooms? We love medium to full-bodied reds like a Beaujolais, Syrah, Pinot Noir, or Bordeaux – or a rich, full-bodied Chardonnay. Since we’re using meatier-tasting mushrooms in this dish, opt for wines you’d normally pair with a steak or lamb dinner.

We love serving these mushrooms alongside pork tenderloin, rich and delicious ribeye roast, meaty and flavorful grilled tuna steaks, vegetarian cauliflower steaks with red pepper sauce, or whole roasted chicken.

If you’re as big a fan of funghi as we are, please check out some of our other favorite mushroom recipes:

picture of oyster mushrooms in a bowl

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picture of sauteed mushrooms in a white bowl

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A perfect sautéed mushroom side dish on a table.

Sautéed Mushrooms Recipe

Quick and easy- these perfect sautéed mushrooms are a fabulous side dish you won’t be able to get enough of!
Course Side dishes
Cuisine American
Keyword mushroom, side dish, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 126kcal
Author Courtney O’Dell


  • 2 tbsp butter set 1 tbsp aside
  • 1 tbsp olive canola or other oil
  • 1 ½ pound Gourmet Mushrooms*
  • 5 cloves garlic diced
  • ¼ cup white wine**
  • 1 tsp sea salt + more to taste if desired
  • 1 tsp black pepper to taste


  • Heat a heavy pan or cast iron skillet.
  • Add oil and 1/2 butter.
  • When almost smoking, add mushrooms.
  • Stir and let mushrooms brown slightly season with salt and pepper.
  • Add remaining 1/2 butter and garlic.
  • Stir quickly to heat garlic, but be careful not to let it burn.
  • Add white wine (caution- it will release a LOT of steam when it hits the pan).
  • Let wine cook down.
  • When liquid is fully absorbed about 15 minutes, taste.
  • Add any additional salt to taste (dont add before, the butter may make your mushrooms saltier than you realize when cooked down).
  • Serve warm!



*cinnamon cap, oyster, king oyster and shiitake, fill out your 1/2 pound with cremini if you can't source some of the mushrooms but try as many exotics as you can
**use half grape juice and diluted white wine vinegar OR 1/4 cup stock if you don't cook with wine, though wine will taste best


Serving: 1g | Calories: 126kcal | Carbohydrates: 11g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Cholesterol: 8mg | Sodium: 625mg | Fiber: 4g | Sugar: 4g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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4.52 from 83 votes (83 ratings without comment)

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Recipe Rating


  1. Karolina says:

    How long should you cook them for? No time indicator in this recipe.

    1. Katherine says:

      Should take about 15 minutes to for the mushrooms to cook and the moisture to cook off.

  2. Michael Press says:

    Great tips! What about cleaning (paper towel, never put them in water, is that true?)? And do you remove the stems I assume (just twist them out)?

    1. Courtney ODell says:

      I just wipe them down with a paper towel – and yea, I never soak them in water since mushrooms take on a LOT of water! I love the idea to add more tips on cleaning mushrooms, thank you!

  3. Susy says:

    Thank you so much for posting this easy recipe! It’s fabulous!!!

  4. Timothy Logsdon says:

    This recipe is so delicious, even with cremeany mushrooms, that I prefer it to almost any meat. Mushrooms have never tasted so good. I used Liberty Creek Moscato for the white wine, and I think it was a good choice. I’m definitely going to make this again, but I’ll try different mushrooms. I’ll bet it would be amazing with morels. I’m going to have to buy a bigger skillet.

    1. Julie B says:

      I absolutely love this recipe.